Shui Zhu Yu
Sichuan Boiled Fish
Tender fish slices poached in a fiery chili-oil broth, topped with sizzling Sichuan pepper and dried chilies.
Ingredients
Main Ingredients
- White fish fillets500 g
- Bean sprouts200 g
- Napa cabbage200 g
- Dried chilies15 pieces
Seasonings
- Sichuan peppercorns1 tbsp
- Doubanjiang2 tbsp
- Chili powder1 tbsp
- Cornstarch2 tbsp
Steps
- 1
Slice fish thinly and marinate with cornstarch and salt.
- 2
Blanch bean sprouts and cabbage; place in a serving bowl.
- 3
Simmer doubanjiang broth and poach fish slices 2 minutes.
- 4
Top with chilies and peppercorns, then pour over smoking-hot oil.
Pro tips
Blanch the bean sprouts and cabbage as the base, and pour the hot oil at the end for the signature aroma.
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